Italian sausage: The cornerstone of this dish, bringing a savory, robust, and often slightly spicy flavor that elevates the entire pasta bake. You can choose mild or hot varieties based on your preference.

Penne pasta: A tubular pasta shape with angled ends, perfect for capturing and holding the rich marinara sauce and cheesy mixture, ensuring every bite is flavorful.

Marinara sauce: A versatile, tomato-based sauce that forms the flavorful foundation of the dish. Its tangy sweetness and herb-infused profile perfectly complement the savory sausage and creamy cheeses.

Ricotta cheese: This creamy, soft cheese adds a luscious texture and a delicate, slightly sweet counterpoint to the robustness of the sausage and marinara, making the pasta bake incredibly tender and moist.

Mozzarella cheese: Renowned for its excellent melting properties, mozzarella creates that irresistible gooey, stretchy texture when baked. It forms a golden-brown crust on top, adding visual appeal and a satisfying chew.

Parmesan cheese: A hard, aged cheese that contributes a sharp, nutty, and salty umami flavor. Grated Parmesan sprinkled on top or mixed in adds depth and a sophisticated finish to the dish.

Onion: Sautéed onion provides an aromatic and subtly sweet base, building the first layer of complex flavor for the sausage and sauce mixture.

Garlic: Pungent and aromatic, minced garlic is essential for a classic Italian flavor profile. It infuses the dish with warmth and depth, complementing both the sausage and marinara.

Olive oil: Used for sautéing, olive oil imparts a fruity, peppery note while providing the necessary fat to brown the sausage and soften the aromatics.

Dried oregano: A staple Italian herb, dried oregano offers a warm, earthy, and slightly bitter flavor that pairs beautifully with tomatoes and meats.

Dried basil: Sweet, slightly peppery, and aromatic, dried basil enhances the tomato flavor and brings a classic Mediterranean essence to the sauce.

Salt and pepper: Essential seasonings to taste, allowing you to balance and amplify all the wonderful flavors in your baked penne.

Achieving the perfect baked penne relies on a few key techniques. When browning the Italian sausage, it’s crucial to use a sturdy wooden spoon or a meat chopper to break it up into small, uniform pieces. This ensures that the sausage cooks evenly, develops a delicious caramelized crust, and integrates seamlessly with the marinara sauce, distributing its savory flavor throughout the entire dish. Overly large chunks might not cook thoroughly or distribute flavor effectively.

Furthermore, pay attention to the aromatics. Allow the onion to fully soften and become translucent before introducing the garlic to the skillet. Onions require more time to release their sweetness, while garlic can burn quickly, turning bitter. By cooking them in stages, you’ll enhance the overall flavor profile of the dish, creating a more mellow and well-rounded base that truly shines.

Lastly, ensure your pasta is cooked al dente before baking. Since it will continue to cook in the oven, slightly undercooking it initially prevents it from becoming mushy, leaving you with perfectly textured penne.

• Italian sausage – For a lighter alternative, consider ground turkey or ground chicken. These lean options can be seasoned with a blend of Italian herbs, fennel seeds, and a pinch of red pepper flakes to closely mimic the savory and aromatic profile of Italian sausage, without the extra fat.

• Penne pasta – If penne isn’t available, ziti pasta or rigatoni make excellent substitutes. Both have a similar tubular shape and sturdy texture, which allows them to hold the sauce and cheese effectively, ensuring a consistent and delightful eating experience.

• Marinara sauce – Should you wish to make your own or run out of jarred marinara, crushed tomatoes are a fantastic base. Simply simmer them with sautéed garlic, onion, dried oregano, basil, a touch of sugar, and a splash of olive oil to create a fresh, homemade sauce that’s bursting with flavor.

• Ricotta cheese – If ricotta is not on hand, cottage cheese (preferably small curd) can be used as a substitute. For a smoother consistency closer to ricotta, you can blend the cottage cheese briefly in a food processor. Cream cheese, softened and whipped, can also offer a creamy texture, though its flavor profile is slightly different.

• Shredded mozzarella cheese – Another excellent melting cheese like provolone cheese or a Monterey Jack blend can stand in for mozzarella. Provolone offers a similar mild, stretchy quality, while Monterey Jack can add a slightly richer, creamier melt.

• Grated Parmesan cheese – For a similar hard, salty, and nutty flavor, Pecorino Romano cheese is a robust alternative. Be aware that Pecorino Romano is generally saltier and has a sharper, more piquant flavor than Parmesan, so you might use slightly less.

• Chopped onion – Shallots offer a milder, sweeter, and more delicate onion flavor that can add a refined nuance to the dish. Alternatively, onion powder can be used in a pinch, but fresh is always recommended for depth.

• Minced garlic – When fresh garlic isn’t available, garlic powder is a convenient alternative. Remember that garlic powder is more concentrated, so use about 1/4 teaspoon of powder for every clove of fresh garlic.

• Olive oil – Any neutral-flavored cooking oil, such as canola oil, vegetable oil, or grapeseed oil, can be used for sautéing. While they lack olive oil’s distinct flavor, they perform similarly in cooking.

• Dried oregano – Dried thyme or marjoram can offer a complementary aromatic profile, though they have slightly different notes. Thyme brings an earthy, woody flavor, while marjoram is milder and sweeter, both work well in tomato-based sauces.

• Dried basil – Dried parsley offers a fresh, herbaceous note but is less aromatic than basil. For a stronger flavor, a blend of Italian seasoning can be a good choice, as it often contains basil along with other complementary herbs.

• To maintain the best texture and prevent sogginess, always allow the baked penne to cool completely at room temperature before attempting to store it. This step is crucial as warm food creates condensation, which can lead to a watery dish.
• Once cooled, transfer the baked penne to an airtight container. If you have a large batch, it’s often best to divide it into multiple smaller containers for easier portioning and faster cooling.
• For short-term storage, the sealed container can be placed in the refrigerator. Your delicious baked penne will remain fresh and tasty for up to 3-4 days.
• For longer preservation, consider freezing. If using the original baking dish, wrap it tightly with at least two layers of plastic wrap, then cover it thoroughly with aluminum foil. Alternatively, transfer individual portions to freezer-safe containers or heavy-duty freezer bags, ensuring all air is removed.
• Always label your containers or bags with the date of preparation. Frozen baked penne can be stored for up to 2-3 months without significant loss of quality.
• When you’re ready to enjoy your frozen baked penne, it’s best to thaw it in the refrigerator overnight. This allows for even thawing and better reheating results.
• Preheat your oven to 350°F (175°C) for reheating. If reheating from the refrigerator, the dish can go directly into the oven.
• Cover the baked penne with aluminum foil to prevent the top from drying out or burning during reheating. Bake for 20-25 minutes if refrigerated, or 30-35 minutes if frozen (after thawing), ensuring it’s heated through to the center.
• For that desirable crispy, bubbly cheese top, remove the foil during the last 5-10 minutes of reheating.
• If time is of the essence, a microwave can also be used. Transfer a single portion to a microwave-safe dish, cover loosely with a microwave-safe lid or plastic wrap, and heat on medium power in 1-2 minute intervals, stirring gently between each, until piping hot.
• Serve your reheated baked penne with an optional fresh sprinkle of Parmesan cheese or a drizzle of olive oil to revive its flavors.

• Oven Method (Recommended for Best Texture):

  1. Preheat your oven to 350°F (175°C). The oven method is ideal for reheating larger portions and ensuring the pasta heats evenly without becoming dry or rubbery, while also re-crisping the cheese.
  2. Transfer the leftover baked penne with Italian sausage to an oven-safe dish. If it was frozen, ensure it is thawed first for optimal results.
  3. Cover the dish snugly with aluminum foil. This step is crucial to trap moisture and prevent the pasta and sauce from drying out during the reheating process.
  4. Bake for 20-25 minutes, or until the cheese is beautifully melted and bubbly, and the dish is heated thoroughly to the center.
  5. For a delightful, bubbly, and slightly crispy top, remove the foil for the last 5 minutes of baking.

• Microwave Method (Quickest Option for Single Servings):

  1. Place a single portion of the baked penne in a microwave-safe dish. This method is perfect for a quick lunch or individual serving.
  2. To help keep the pasta moist and prevent it from drying, add a splash of water or a spoonful of extra marinara sauce before heating.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent to allow steam to escape.
  4. Heat on medium power for 2-3 minutes initially, then stir halfway through to redistribute heat.
  5. Continue heating in 1-minute increments, stirring each time, until the dish is uniformly hot throughout.

• Stovetop Method (Great for Creaminess):

  1. Transfer the leftover baked penne into a large skillet or saucepan. This method is effective for maintaining creaminess, especially if you add a bit more sauce or liquid.
  2. Add a splash of water, marinara sauce, or even chicken broth to the skillet. This helps prevent sticking and rehydrates the sauce.
  3. Cover the skillet and heat over medium-low heat, stirring occasionally to ensure even heating and prevent the bottom from scorching.
  4. Cook for about 10-15 minutes, or until the pasta is heated through and the cheese has melted back into its creamy state.

• Air Fryer Method (For Crispy Tops on Smaller Portions):

  1. Preheat your air fryer to 350°F (175°C). The air fryer is surprisingly good for reheating and can achieve a nice crispness on the cheese.
  2. Place the baked penne in an air fryer-safe dish or a ramekin that fits comfortably inside the air fryer basket.
  3. Cover the dish with aluminum foil. This helps to keep the pasta from drying out while it heats up.
  4. Heat for 10-15 minutes, checking halfway through to stir gently and ensure even heating.
  5. For a desired crispy top, remove the foil for the last 3-5 minutes of cooking.

• Oven: Your oven is the star player, used to bake the penne dish at 375°F (190°C) until the cheese topping is perfectly melted, bubbly, and golden brown.

• Large skillet: An indispensable tool for browning the Italian sausage, and sautéing the onions and garlic, creating the flavorful base of your sauce.

• Wooden spoon: Essential for breaking up the sausage as it cooks, stirring ingredients to prevent sticking, and ensuring everything combines well.

• Large pot: Necessary for boiling the penne pasta to al dente perfection according to the package instructions, ensuring it has enough space to cook evenly.

• Colander: Used to efficiently drain the cooked pasta after boiling, removing excess water before it’s mixed with the sauce.

• Large mixing bowl: Provides ample space for combining the cooked penne pasta, the savory sausage mixture, creamy ricotta cheese, and half of the shredded mozzarella cheese, ensuring everything is well integrated.

• Baking dish: The vessel in which your mixed ingredients are transferred for their final bake in the oven, transforming them into a bubbling, cheesy delight.

• Measuring cups: Crucial for accurately measuring out the marinara sauce, ricotta cheese, mozzarella cheese, and grated Parmesan cheese, ensuring precise proportions for balanced flavors.

• Measuring spoons: Used for precise measurement of smaller ingredients like olive oil, dried oregano, and dried basil, vital for consistent seasoning.

• Knife: A sharp knife is essential for efficiently chopping the onion into fine pieces and mincing the garlic, preparing your aromatics for sautéing.

• Cutting board: Provides a stable and safe surface for all your chopping and mincing tasks, protecting your countertops and fingers.

• Oven mitts: Absolutely vital for safely handling the hot baking dish when placing it into and removing it from the oven, preventing burns.

Pre-cook the sausage: To significantly cut down on active cooking time on the day of, brown your Italian sausage a day or two in advance. Once cooked, drain the fat, let it cool, and store it in an airtight container in the fridge. This way, you can quickly add it to the skillet when you’re ready to assemble the dish, saving about 10-15 minutes.

Use pre-shredded cheese: Skip the grating entirely by opting for high-quality pre-shredded mozzarella and Parmesan cheese. While grating fresh cheese can offer a superior melt, pre-shredded varieties are a fantastic shortcut that cuts down on prep work and cleanup without a significant compromise in flavor for a busy weeknight meal.

Opt for jarred marinara: While homemade marinara is delightful, a good quality jarred marinara sauce is a true lifesaver. Choose your favorite brand with good ingredients, and it will provide all the rich, savory flavor you need without the hours of simmering, easily saving you an hour or more of cooking time.

Chop onions in bulk: When you have extra time, chop a large batch of onions and other aromatics like garlic. Store chopped onions in an airtight container in the fridge for up to a week, or freeze them in portion sizes. This way, you always have some ready to go for this recipe and many others, drastically reducing your mise en place.

Boil pasta ahead of time: If you’re really pressed for time, you can even boil your penne pasta a few hours in advance. Drain it, toss with a little olive oil to prevent sticking, and store it in the fridge. Reheat quickly with the sauce, or simply combine cold with the warm sauce mixture before baking.